Creamy Reuben Soup
A creamy and comforting soup that combines the favorite flavors of a classic Reuben sandwich, perfect for chilly days.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids and Cream
- 4 cups chicken broth
- 1 cup heavy cream
Main Ingredients
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
Seasoning and Garnish
- to taste Salt and pepper
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 5 minutes.
- Stir in the flour to create a roux, cooking for an additional 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a gentle simmer.
- Lower the heat and stir in the heavy cream, mixing well to combine.
- Add the chopped corned beef and drained sauerkraut, stirring until everything is well mixed.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese has melted and the soup is creamy.
- Season with salt and pepper to taste, adjusting as necessary.
- Allow the soup to simmer for another 10 minutes for the flavors to meld together.
- Serve hot, topped with rye bread croutons and a sprinkle of chopped parsley for a burst of color.
Notes
If you have leftovers, store the soup in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove, adding a splash of broth or cream if it thickens too much. For added depth, consider adding a dash of Worcestershire sauce or hot sauce for extra zing. If you’re looking for a lighter version, use half-and-half instead of heavy cream. Fun variations include swapping in turkey for a lighter alternative to corned beef or adding vegetables like carrots or celery.